Monday, May 16, 2011

On the way home from seeing Wicked in Boise, we stopped at our favorite Chinese restaurant in Idaho Falls. It's just a little hole-in-the-wall place right next to the theater. We decided that we'd order for each other. I got Josh the Hunan Chicken (a little bland) and he got me Mongolian Beef. It was so good, it inspired me to find a recipe for my "new recipe" dinner yesterday. So I found a Slower cooker Mongolian Beef and an Egg Drop soup recipe. Both of these recipes were restaurant quality and they were excellent!! Here they are:

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Stir in the cornstarch mixture gradually until the soup is the desired consistency.In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.

Note: for this one, I omitted the sugar because the hoisin sauce is pretty sweet to begin with. To add some kick, I added about a tbsp of Sriracha sauce (hot chili sauce, you can find it and the hoisin sauce in the same section as the soy sauce). Next time, I would add a little more because there wasn't enough kick for my taste.